Name: Almond Honey Cake
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Ingredients: 1/4 cup olive oil, plus extra for the pan; 2 cups almond flour, plus extra for the pan; 1/2 teaspoon kosher salt; 1 1/2 cups sugar; 2/3 cup honey; 2 tablespoons lemon zest; 4 large eggs, separated, plus 2 large egg whites; 1/2 teaspoon vanilla bean paste or vanilla extract; 1/4 teaspoon almond extract; 3 tablespoons lemon juice; Assorted fresh berries for decorating

Almond Honey Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is one of my favorite types of cake to eat on a spring afternoon with a cool glass of lemonade on the side. The best part about this is that it’s made with almond flour instead of wheat flour, so your gluten-free friends can feel free to indulge as well!

Author: Addie Gundry
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Yield: Serves 12 1x
Category: Bakery

Ingredients

Scale

1/4 cup olive oil, plus extra for the pan
2 cups almond flour, plus extra for the pan
1/2 teaspoon kosher salt
1 1/2 cups sugar
2/3 cup honey
2 tablespoons lemon zest
4 large eggs, separated, plus 2 large egg whites
1/2 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon almond extract
3 tablespoons lemon juice
Assorted fresh berries for decorating

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with oil. Line the bottom with parchment paper. Brush the parchment paper with a bit of oil and sprinkle almond flour over the bottom and sides of the pan.
Combine the almond flour and salt in a small bowl.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat 1/2 cup of the sugar, 1/3 cup of the honey, the lemon zest, egg yolks, vanilla, almond extract, and oil on medium speed until smooth and creamy. Beat in the almond flour mixture until incorporated. Transfer to another large bowl.
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites until frothy. Slowly add 1/2 cup sugar and beat 3 to 4 minutes or until glossy peaks form. Gently fold the egg whites into the cake batter.
Pour into the pan. Bake for 50 to 55 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan, then remove the ring.
In a small saucepan, combine the remaining ½ cup sugar, the remaining 1/3 cup honey, the lemon juice, and 1 cup water. Bring the mixture to a simmer over high heat. Reduce to medium heat and simmer for 20 to 30 minutes or until thick.
Brush some of the syrup over the cake. Top the cake with berries, then drizzle more syrup over the berries. Slice and serve.

Find it online: https://foodgardening.mequoda.com/recipe/almond-honey-cake/